Nut Layer Cake
Description
The pastry is simple and quick to prepare. The cake made according to this recipe turns out incredibly soft, thanks to the light layers made with whipped eggs and the creamy milk custard filling. This combination can be considered perfect. To make the layers fluffy, gently fold the whipped egg whites into the egg-nut mixture; this way the batter will be enriched with air and resemble sponge cake. With such a cake, you won't even feel the need to serve tea—it melts in your mouth all on its own, delighting with its coffee-nut aroma. The pastry is ready. Serve it at the table.
Instructions
- 1
Step 1
1. Separate the egg whites from the yolks and place them in the refrigerator. Beat the yolks with a mixer until they increase in volume, then add 6 tablespoons of sugar. Beat again with a mixer for 2-3 minutes at high speed.
- 2
Step 2
2. Transfer the egg mixture to a separate container and add the cooled brewed strong instant coffee, sifted flour, and baking powder. Mix the batter with a spatula in one direction.
- 3
Step 3
3. Grind the nuts in a blender until coarsely crumbled, then add them to the egg mixture. Mix again with a spatula in one direction.
- 4
Step 4
4. Beat the egg whites with a mixer until foamy, then add the remaining sugar and beat again with the mixer for several minutes. Gradually add the egg whites to the egg mixture in small portions, slowly stirring in one direction with a spatula.
- 5
Step 5
5. Line a 29x26 cm baking tray with parchment paper and evenly spread the dough onto it. Bake the sponge cake in a preheated oven at 180°C for 30 minutes. Check for doneness with a wooden skewer.
- 6
Step 6
6. Prepare the cream: mix a few tablespoons of milk with potato starch, stirring until smooth. Pour 0.5 tablespoon of water into a heavy-bottomed pan, then add the remaining milk and sugar.
- 7
Step 7
7. Over low heat, cook the mixture until the sugar dissolves, stirring the cream constantly. Add vanilla and starch diluted in milk. Continuously whisking the mixture, cook until the cream thickens.
- 8
Step 8
8. Remove the cream from the heat and, if there are any lumps of starch, immediately strain it through a sieve. Let the cream cool. Beat the softened butter with a mixer for 2-3 minutes until it turns white.
- 9
Step 9
9. Gradually add the cooled pastry cream to the butter in three parts, beating the mixture thoroughly with a mixer each time. Refrigerate the cream for 1 hour. Cut the cooled sponge cake in half, then slice each half into three thin layers.
- 10
Step 10
10. Crush two thin cake layers in a blender into coarse crumbs for decoration. Divide the cream into four parts. Spread one part onto the first cake layer, the second part onto the second cake layer, then cover it with the third cake layer.
- 11
Step 11
11. Cover the entire cake with the remaining cream, then decorate it with biscuit crumbs, chocolate, and nuts. Place the cake in the refrigerator for 6 hours.